Build a custom kombucha recipe scaled to your batch size. Get exact amounts of tea, sugar, starter liquid, and water. For the full brewing process, read our complete kombucha brewing guide.
The standard kombucha ratio is simple: for every quart of water, use 2 tea bags (or 1 tablespoon loose leaf), 1/4 cup of white sugar, and about 1/2 cup of starter liquid from a previous batch or the liquid your SCOBY came in.
Sugar is food for the SCOBY, not for you. Most of the sugar is consumed during fermentation, so your finished kombucha contains significantly less sugar than the sweet tea you started with. Using less sugar than recommended can weaken your SCOBY over time.
The starter liquid provides acidity that protects against mold and gives the beneficial bacteria a head start. Never skip the starter liquid, especially in your first few batches. Learn more in our first brew guide.
Once your kombucha reaches the right balance of sweet and tart (usually 7 to 14 days), you can bottle it plain or add flavors during a second fermentation for natural carbonation. Popular flavor combinations include ginger and lemon, mixed berry, mango and turmeric, and lavender with honey.